Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: PaulP on June 10, 2012, 08:04 PM
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Yesterday I had quite a marathon in the kitchen. I cooked some lamb tikka sous vide and made the Chewy Tikka 3 hour base (for the second time) then I made a curry.
First photo lamb in marinade in plastic bag. Note the jar of Mr Huda tikka paste. I wasn't sure how this would turn out so used the instant stuff rather than a blade type marinade.
(http://www.curry-recipes.co.uk/imagehost/pics/4b415daf07d4b51c4d7619462d6ddc9c.JPG) (http://www.curry-recipes.co.uk/imagehost/#4b415daf07d4b51c4d7619462d6ddc9c.JPG)
Second photo shows the basic sous vide setup: A cheap rice cooker controlled by the Sous Vide Magic temp controller. Ignore the white elephant Panasonic bread maker!
(http://www.curry-recipes.co.uk/imagehost/pics/5b9ebe647101a4a7acd6b520e60cb631.JPG) (http://www.curry-recipes.co.uk/imagehost/#5b9ebe647101a4a7acd6b520e60cb631.JPG)
The third photo shows the bag vacuum sealed. I put the bag into the freezer to make sure the marinade was frozen to stop it getting sucked into the vacuum sealer. I was a bit impatient and you can see how some marinade has worked it's way up the bag before it finally sealed. That was close!
(http://www.curry-recipes.co.uk/imagehost/pics/8656c495cdd4e9b20b7b04809d3968b8.JPG) (http://www.curry-recipes.co.uk/imagehost/#8656c495cdd4e9b20b7b04809d3968b8.JPG)
The next photo show the chewy base on the go in my 17 litre stockpot:
(http://www.curry-recipes.co.uk/imagehost/pics/79f30505e3f0e138055f1bc024b7c9eb.JPG) (http://www.curry-recipes.co.uk/imagehost/#79f30505e3f0e138055f1bc024b7c9eb.JPG)
The next photo shows a close up of the lamb in the water bath (rice cooker). You can see the temperature probe in the water.
(http://www.curry-recipes.co.uk/imagehost/pics/7f2b241f1165fdc8bc86a909ffc1c7ce.JPG) (http://www.curry-recipes.co.uk/imagehost/#7f2b241f1165fdc8bc86a909ffc1c7ce.JPG)
Next is the base sauce ready to blend. You can see my huge blender and small dog:
(http://www.curry-recipes.co.uk/imagehost/pics/114ff55f08a8fb3867071ae161b91188.JPG) (http://www.curry-recipes.co.uk/imagehost/#114ff55f08a8fb3867071ae161b91188.JPG)
I ended up with about 6.5 litres of base sauce:
(http://www.curry-recipes.co.uk/imagehost/pics/92c8412c909d19ac65e22ce5d8bb5d26.jpg) (http://www.curry-recipes.co.uk/imagehost/#92c8412c909d19ac65e22ce5d8bb5d26.jpg)
The next photo shows the lamb taken out of the water bath before going into a conventional oven:
(http://www.curry-recipes.co.uk/imagehost/pics/2b8863d0077907b5a867e3cafbdcd034.jpg) (http://www.curry-recipes.co.uk/imagehost/#2b8863d0077907b5a867e3cafbdcd034.jpg)
And the next photo shows the lamb after 15 mins in a hot oven:
(http://www.curry-recipes.co.uk/imagehost/pics/4e333736facb058ca19021726e089e58.jpg) (http://www.curry-recipes.co.uk/imagehost/#4e333736facb058ca19021726e089e58.jpg)
I finally got to cook my curry:
(http://www.curry-recipes.co.uk/imagehost/pics/36dea315bbd6074a85a650085c97afb1.JPG) (http://www.curry-recipes.co.uk/imagehost/#36dea315bbd6074a85a650085c97afb1.JPG)
The lamb tikka turned out quite well. Unfortunately all Tesco had was packs of pre-chopped lamb like I normally avoid. It was certainly tender and the tikka effect worked well but as is often the case with sous vide the meat was a little dry.
The base sauce tasted good. I made the mix powder according to chewy's spec and used the rajah madras gold curry powder that thomas.? kindly sent me and the garam masala that ifindforu sent me.
The curry was pretty good but I used 1 tablespoon of spice mix and will cut back next time.
It's good to be cooking curries again, I took a break of about 5 weeks.
Cheers,
Paul
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Paul thanks for a great insight of this project mate.
I have been considering buying a vacuum sealer and that is a great tip of freezing the food before sealing it. I have read some reviews of these things and some claim to have a setting on them to add extra heat when freezing fluids etc.
What type do you have and are the bags to be used bought from the manufactures only.
Just looked at google for a bit to get my head around sous vide.
Intresting post Paul. :)
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Thanks TT, I can't see my photos now, it looks like the imagehost server is not working. Maybe I broke it!
My vacuum sealer is this one:
http://www.amazon.co.uk/Andrew-James-Quality-Vacuum-Machine/dp/B001HBE5Y8/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1339359979&sr=1-1 (http://www.amazon.co.uk/Andrew-James-Quality-Vacuum-Machine/dp/B001HBE5Y8/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1339359979&sr=1-1)
and I use the bags from the same company.
Cheers,
Paul
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I can't see your pics either Paul :( . And yes you appear to have broken the imagehost as well :'( ::)
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My pics seem to of gone walkies aswell Paul... Have we broke something between us? :'(
I'm off to research the Vacuum sealer link!
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Gutted about the photos. :( They uploaded and displayed fine and were resized small enough.
Like you say TT it's not just my photos but all photos on that server. It probably won't get seen to until tomorrow at the soonest.
Cheers,
Paul
EDIT: Photos are back :)
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The pics are back guys. Very interesting report on the sous vide method Paul. I like the look of your cooker (going green with envy) Is it a restaurant style range? Where did you get it?
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That's also one mighty looking hand blender!!!
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Interesting post Paul ... not necessarily something I would try myself but a good experiment none the less and great photos too , glad you're back on curries !! :)
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The pics are back guys. Very interesting report on the sous vide method Paul. I like the look of your cooker (going green with envy) Is it a restaurant style range? Where did you get it?
Hi CH,
The cooker was in the house when I bought it about 4 years ago. It's a domestic Italian Smeg (!) 90 cm range cooker. It does have six rings which is handy as I like to use the front 3 rings together.
It would have cost about
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Hi CH,
The cooker was in the house when I bought it about 4 years ago. It's a domestic Italian Smeg (!) 90 cm range cooker. It does have six rings which is handy as I like to use the front 3 rings together.
It would have cost about
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Hi CH,
The hottest burner on that cooker is only about 3.25 Kw and that is the wok ring. It's a case of more show than go I think!
Sous vide chicken tikka on the go now, I'll post up the results and photos soon. The theory for the chicken is that at 60 degrees it cooks through and turns white but is no way overcooked. Then I'll skewer the chicken and finish off for 5-10 minutes in a very hot oven. This should be very juicy but it won't be ready to skewer until about 10 pm tonight.
Cheers,
Paul
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Hi CH,
The hottest burner on that cooker is only about 3.25 Kw and that is the wok ring. It's a case of more show than go I think!
A lovely turn of phrase Paul ;D ;D
Sous vide chicken tikka on the go now, I'll post up the results and photos soon. The theory for the chicken is that at 60 degrees it cooks through and turns white but is no way overcooked. Then I'll skewer the chicken and finish off for 5-10 minutes in a very hot oven. This should be very juicy but it won't be ready to skewer until about 10 pm tonight.
Not exactly "curry in a hurry" this sous vide cooking method is it Paul? Nevertheless, look forward to hearing the results ;)
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Hi Paul,
A very interesting post, especially as I am currently looking into the various commercial cooking techniques used in modern fine dining cuisine. Seeing some of the gadgets used on the Great British Menu was an insight to the lengths that chefs will go to create great tasting food!
I picked up a tip from one of the 'TV' chefs that explained that you don't need to actually use a vacuum bag to cook Sous Vide at home, but rather simply wrap the meat tightly in cling film and use a thermometer in a large saucepan of water. Typically, most videos and pic'as i've seen of this show the meat rolled up in cling film and looking look like fat sausages. But in all these cases a commercial water bath was used. I don't think I would have the patience to stand over a saucepan to ensure the temperature remains constant!
As I understand it, vacuum bags are used when kitchens want to precook before chilling and storing until the meat is required and then reheated. This would be of benefit where you are further cooking the meat in the oven to brown it.
Could you not remove the fresh meat from the marinade before sealing in the vacuum bag? This would surely get the most out of the vacuum cooking technique. Food for thought.
Look forward to hearing more on your Sous Vide cooking. :)
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Hi Malc,
Personally I wouldn't like to try to use cling film as there are potential risks with some plastic chemicals leaching into the meat. You can use ziplok bags though, without a vacuum sealer.
I'm only really scratching the surface and will be trying more tikka/tandoori dishes using home made marinades rather than the Mr Huda paste I used as a test. Lots of existing sous vide recipes use powdered rather than fresh garlic because apparently fresh garlic can taste really bad after being in a plastic bag at about 60 degrees for a couple of hours. I need to find this out for myself and learn what needs to be adjusted.
Steak for me tonight but not sous vide, I'll just cook it in a pan. ;)
Cheers,
Paul
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i had a play with the sous vide about 2 years ago not hard to do on the stove top.
here's my shit video
boil in the bag how to.mp4 (http://www.youtube.com/watch?v=nGaWsroCW0k#)
a tip for the vac sealer set it going once the air is out HIT stop then hit seal only.
this video i made may be of interest.
vacuum sealer how to use normal freezer bags (http://www.youtube.com/watch?v=6MrVPC2NIu0#)
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That is great Chris,
I was always put off those 'quality' sealers that required you to buy the expensive bags, looks like a good work around.
What make of sealer is that and the cost please?
Cheers,
Mick
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That is great Chris,
I was always put off those 'quality' sealers that required you to buy the expensive bags, looks like a good work around.
What make of sealer is that and the cost please?
Cheers,
Mick
Andrew James Mick i love mine.
http://www.ebay.co.uk/itm/New-Food-Kitchen-Vacuum-Sealer-Packing-Bag-Machine-/260833634592?pt=UK_HomeGarden_Kitchen_FoodStorage_GL&hash=item3cbae56920#ht_5409wt_962 (http://www.ebay.co.uk/itm/New-Food-Kitchen-Vacuum-Sealer-Packing-Bag-Machine-/260833634592?pt=UK_HomeGarden_Kitchen_FoodStorage_GL&hash=item3cbae56920#ht_5409wt_962)
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That is great Chris,
I was always put off those 'quality' sealers that required you to buy the expensive bags, looks like a good work around.
What make of sealer is that and the cost please?
Cheers,
Mick
Andrew James Mick i love mine.
http://www.ebay.co.uk/itm/New-Food-Kitchen-Vacuum-Sealer-Packing-Bag-Machine-/260833634592?pt=UK_HomeGarden_Kitchen_FoodStorage_GL&hash=item3cbae56920#ht_5409wt_962 (http://www.ebay.co.uk/itm/New-Food-Kitchen-Vacuum-Sealer-Packing-Bag-Machine-/260833634592?pt=UK_HomeGarden_Kitchen_FoodStorage_GL&hash=item3cbae56920#ht_5409wt_962)
Thanks Chris,
Am I correct to assume the little bit of the blue bag seal that you insert gets melted into the final seal?
Mick
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Hi Chris, interesting videos and an interesting subject in all.
Now, I must confess, even though you insisted that we shouldn't, I couldn't keep my eye's off the pie at the back :'(
Ray ;)
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Hi all, anyone know why cant i see the video?
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thats a serious hand blender!
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That is great Chris,
I was always put off those 'quality' sealers that required you to buy the expensive bags, looks like a good work around.
What make of sealer is that and the cost please?
Cheers,
Mick
Andrew James Mick i love mine.
http://www.ebay.co.uk/itm/New-Food-Kitchen-Vacuum-Sealer-Packing-Bag-Machine-/260833634592?pt=UK_HomeGarden_Kitchen_FoodStorage_GL&hash=item3cbae56920#ht_5409wt_962 (http://www.ebay.co.uk/itm/New-Food-Kitchen-Vacuum-Sealer-Packing-Bag-Machine-/260833634592?pt=UK_HomeGarden_Kitchen_FoodStorage_GL&hash=item3cbae56920#ht_5409wt_962)
Thanks Chris,
Am I correct to assume the little bit of the blue bag seal that you insert gets melted into the final seal?
Mick
yes that's right Mick
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That is great Chris,
I was always put off those 'quality' sealers that required you to buy the expensive bags, looks like a good work around.
What make of sealer is that and the cost please?
Cheers,
Mick
Andrew James Mick i love mine.
http://www.ebay.co.uk/itm/New-Food-Kitchen-Vacuum-Sealer-Packing-Bag-Machine-/260833634592?pt=UK_HomeGarden_Kitchen_FoodStorage_GL&hash=item3cbae56920#ht_5409wt_962 (http://www.ebay.co.uk/itm/New-Food-Kitchen-Vacuum-Sealer-Packing-Bag-Machine-/260833634592?pt=UK_HomeGarden_Kitchen_FoodStorage_GL&hash=item3cbae56920#ht_5409wt_962)
Thanks Chris,
Am I correct to assume the little bit of the blue bag seal that you insert gets melted into the final seal?
Mick
yes that's right Mick
Cheers Chris,
Sorry mate, I've just PMed you with the same question ::)
Mick
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That is great Chris,
I was always put off those 'quality' sealers that required you to buy the expensive bags, looks like a good work around.
What make of sealer is that and the cost please?
Cheers,
Mick
Andrew James Mick i love mine.
http://www.ebay.co.uk/itm/New-Food-Kitchen-Vacuum-Sealer-Packing-Bag-Machine-/260833634592?pt=UK_HomeGarden_Kitchen_FoodStorage_GL&hash=item3cbae56920#ht_5409wt_962 (http://www.ebay.co.uk/itm/New-Food-Kitchen-Vacuum-Sealer-Packing-Bag-Machine-/260833634592?pt=UK_HomeGarden_Kitchen_FoodStorage_GL&hash=item3cbae56920#ht_5409wt_962)
Thanks Chris,
Am I correct to assume the little bit of the blue bag seal that you insert gets melted into the final seal?
Mick
yes that's right Mick
Cheers Chris,
Sorry mate, I've just PMed you with the same question ::)
Mick
just answered your PM Mick (http://r22.imgfast.net/users/2213/39/05/09/smiles/424776184.gif)